Pages

Tuesday, February 2, 2016

Soup Course for #FreshTastyValentines

This is an easy and delicious soup. Light enough to be perfect for a 7 course meal. Chock full of vegetables, including my favorite, snow peas, that were provided with a coupon from one of our sponsors, Mann's.

I had never used Mann's products prior to this challenge. They are only sold in one store in my area but I do have to say that the snow peas I purchased were fresh and crisp and beautiful. These opinions are solely my own and not influenced by the coupon provided.

Bok Choy, Carrots, Mushrooms, Snow Peas and Scallions are steamed together as the bottom layer of this delicious soup.

I was also happy to incorporate product given to the bloggers by Gourmet Garden. I used their Ginger Paste to flavor the pork in the wontons. You can, of course, mince up ginger yourself but I love having the Gourmet Garden products on hand. I never have to worry that I am going to go into the produce drawer only to find my ginger has turned on me and is not usable right when I needed it for a recipe. I have used Gourmet Garden for a few years now and can't imagine life without it. I am very happy to have received it as a sponsor gift but I also purchase it on my own without hesitation and would recommend these products even without the sponsorship. Gourmet Garden is also offering product to one of our lucky readers so don't forget to stop by the Rafflecopter Giveaway and enter.

A little cornstarch is added to keep the juices together during steaming.

You should have enough filling for a 12 oz. packet of wonton wrappers.

Place about a teaspoon of meat on each wrapper, brush the edges with beaten egg, and make into little packets and set aside for a moment.

Steam all your veggies together.

This only takes 3 or 4 minutes.

You want to leave a little crunch.

Then steam the wontons or dumplings.

This makes a lot of wontons but they freeze well and they are delicious with dipping sauce.

Now it is time to layer your flavors.

You can have everything ready and waiting so serving only takes a moment.

First divide you vegetables among your bowls.

Any extra veggies can be frozen and used in a stir fry or as soup again with the frozen wontons.

Next add a few wontons to each bowl.

Finally, you will add 3/4 c. to 1 c. of hot chicken broth to each bowl before serving.

Vegetable Pork Wonton Soup

For the Wontons:

1 T. dry sherry

2 t. cornstarch

1 lb ground pork

2 scallions, white and light green, finely chopped

1 T. light soy sauce

1 t. ginger paste

1 t. dark sesame oil

1 t. sugar

1 (12 oz) pkg wonton wrappers

1 egg, beaten

Combine the sherry and cornstarch in a large bowl. Add the remaining ingredients, except wonton wrappers and egg, stir until well combined. Refrigerate while preparing the vegetables.

For the Veggies:

1 large head bok choy, cleaned and sliced

1 carrot, scraped and then shredded

1 (6 oz) package snow peas, slice in half on the diagonal

2 scallions, white and light green, thinly sliced

1 (8 oz) pkg mushrooms

Place veggies in a steamer pan over boiling water. Cover and cook for 3-4 minutes. Remove to a bowl and set aside.

To make Wontons:

Place one teaspoon of pork filling onto a wonton wrapper. Brush the edges with beaten egg and pinch edges, sealing and making little purses. Repeat until all filling and wrappers are gone. Place a coffee filter onto the bottom of your steamer pan. Place one layer of wontons, not touching, onto the filter and place pan over boiling water. Cover and steam for about 10 minutes. Remove to parchment paper and repeat in batches until all wontons are cooked.

For Soup:

1 c. of chicken broth, heated for each bowl of soup desired

Distribute vegetables evenly among bowls, reserving any remaining vegetables for another purpose. Add 2 or 3 wontons to each bowl. Remaining wontons can be frozen. Pour hot chicken broth over the vegetables and wontons and serve immediately. Print Recipe

I adore Gourmet Garden! I was so happy they sponsored this event! My dad's half Chinese so I grew up eating wonton soup, so this recipe is chasing after my heart. This looks perfect for a cold winter day.

I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.